Charred Tomato Gazpacho — Meatless Monday

Charred Tomato Gazpacho

14_Tomato_TomatoSoup_378.tif

Food stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver

Photo by: Con Poulos

Con Poulos

Tomato season is officially upon us, and while recipes for marinara sauce, salsa and BLTs offer easy ways to put these fresh beauties to work, there's one tomato-focused dish that's perhaps as quintessentially reminiscent of summertime as is a juicy, ripe tomato itself: gazpacho. Traditionally served cold, gazpacho celebrates the best tomatoes' natural sweetness, and when rounded out with peppers, garlic and spices, delivers a simple but satisfying soup.

In its recipe for Charred Tomato Gazpacho, Food Network Magazine puts a smoky twist on the classic dish by starting with grilled tomatoes and finishing the dish with toasted cumin- and coriander-scented olive oil. Once the tomatoes are blistered, blend them in two parts with garlic, vinegar and a pinch of sugar to create a smooth puree, and chill the mixture for at least a few hours. The secret to this bowl's creamy-looking texture is the addition of water-soaked bread; by adding these cubes to the blender, the gazpacho takes on a thick texture and becomes instantly heftier. Top each bowl with chopped cucumbers and bell peppers for a crunchy bite, then drizzle with the olive oil for an extra-special finish.

Get the Recipe: Charred Tomato Gazpacho from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Next Up

Skillet Lasagna — Meatless Monday

Prepare Food Network Magazine's lasagna on the stove and serve with Giada's Mixed Green Salad With Sherry Vinaigrette and Rachael's Garlic Bread.

Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

Fresh summer produce stars in this cheesy, meatless pan pizza.

Scrambled Egg Subs — Meatless Monday

Switch up your usual breakfast-for-dinner menu with Food Network Magazine's quick-fix sandwich.

Roasted Zucchini Flatbread — Meatless Monday

Learn how to make this Roasted Zucchini Flatbread for Meatless Monday.

Ina’s Zucchini Gratin — Meatless Monday

Ina uses zucchini as a seasonal vegetable to replace potato in her gratin. When baked, this dish gets a beautiful golden crust from breadcrumbs and Gruyère cheese.

Fettuccini Alfredo With Zucchini Ribbons — Meatless Monday

Ellie uses low-fat milk to lighten up this decadent dish, but she adds garlic and creamy parmesan cheese to maintain its full flavors and traditional textures.

Skillet Lasagna with Butternut Squash — Meatless Monday

This easy-to-make lasagna from Food Network Magazine comes together in only 35 minutes, all thanks to a few welcome shortcuts.

Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

Yes, it's possible to make lasagna on a hectic weeknight. All you need is a trusty slow cooker to help you.

Watermelon Gazpacho — Meatless Monday

Cool down a sticky summer night with this refreshing Watermelon Gazpacho.

Watermelon Gazpacho — Meatless Monday

For a 15-minute no-stove recipe, use a blender to make Tyler’s Watermelon Gazpacho. Fresh watermelon gets a kick from serrano chile and a tangy bite from crumbled feta cheese.